Sautéed Duck Breast With Cherry-Pistachio Salsa

• 1 1/2 cups dried sweet or tart cherries (about 8 ounces)
• 1 1/2 cups boiling water
• 1 dried chipotle chile
• 1/2 cup shelled dry-roasted pistachios, coarsely chopped
• 1/3 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon honey
• 1 jalapeno pepper, seeded and finely chopped
• 1 1/4 teaspoons salt, divided
• 1 teaspoon black pepper
• 8 (6-ounce) boneless duck breast halves, skinned
• 1 teaspoon vegetable oil
• Cooking spray

1. Combine first 3 ingredients in a bowl; let stand 30 minutes. Drain well; discard chipotle chile. Combine cherries, pistachios, and next 6 ingredients (pistachios through jalapeno pepper). Stir in 1/4 teaspoon salt.
2. Sprinkle 1 teaspoon salt and pepper over duck. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add duck; saute 6 minutes on each side or until desired degree of doneness. Serve with salsa.

sweet, boiling water, chile, pistachios, red onion, fresh cilantro, lime juice, chili powder, honey, pepper, salt, black pepper, vegetable oil, cooking spray

Taken from www.myrecipes.com/recipe/sauted-duck-breast-with-cherry-pistachio-salsa (may not work)